Pickle Chips

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Pickle Chips have the perfect cheesy coating for dill pickle slices. A delicious low carb snack even if you're not on a diet!

Prep Time10

Cook Time10

Total Time20

Course: Snack

Cuisine: American

Servings: mini muffin servings

Calories: 54kcal

2 cups freshly shredded Monterey Jack cheese
1 cup pre shredded Parmesan cheese I used Great Value brand
24 dill pickle slices May also be called hamburger dill chips. I used Mt. Olive brand
½ teaspoon onion powder You can substitute garlic powder
½ teaspoon black pepper
¼ teaspoon kosher salt

Preheat the oven to 375*. Lightly spray a mini muffin pan with avocado or olive oil spray.
Add the shredded Monterey Jack and shredded Parmesan cheese to a small bowl. Stir to combine.
2 cups freshly shredded Monterey Jack cheese, 1 cup pre shredded Parmesan cheese
Sprinkle 1 tablespoon of the shredded cheese into the bottom of each mini muffin cup.
Place 1 sliced pickle on top of each tablespoon of shredded cheese. Press each pickle into the shredded cheese.
24 dill pickle slices
Top pickle slice with 2 teaspoons of the shredded cheese. Gently press the cheese on top of the pickle slice.
Add the kosher salt, onion powder and black pepper to a small bowl. Stir to combine.
½ teaspoon onion powder, ¼ teaspoon kosher salt, ½ teaspoon black pepper
Sprinkle each muffin cup with the onion powder seasoning mixture. (You can use as much or as little of the seasoning as you like)
Bake for 10-12 minutes or until the cheese is bubbling and golden brown. Remove from the oven and allow to rest for 1-2 minutes before transferring the pickle chips to a plate lined with paper towels. Pat both sides well with the paper towels. (The pickle chips will be quite oily due to the cheddar cheese)
Serve with your favorite dipping sauce, such as ranch. (You’re wanting the cheese to be a golden brown color, but you can allow the chips to cook for an additional couple of minutes if you like a darker chip)

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To Freeze: I do not recommend freezing these pickles as they will lose their crispiness.
To Reheat: To reheat the pickle chips, line a baking sheet with parchment paper and arrange the pickle chips in a single layer. Bake at 350 degrees for 2-3 minutes, flip the chips and bake for another 2-3 minutes, or until the cheese has a crispy appearance.

Tips:

Be sure to spray your mini muffin pan lightly with avocado or olive oil spray before adding the cheese and pickles. This will help to prevent the cheesy pickle chips from sticking.
You want the cheese to bake until golden brown, but you can allow the chips to cook for an additional couple of minutes if you prefer darker colored baked pickle chips.